Chinese black teas can range dramatically in flavor and aroma but generally produce very full bodied, strong infusions. A water temperature of 180 to 200 F is sufficient to bring the rich character of the leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a “flatter” taste as opposed to a more “lively” taste from slightly cooler water. The full leaf of this tea is larger than other broken leaf or small leaf black teas and requires a slightly longer steeping time. We recommend steeping 1 to 2 teaspoons per 8 ounce cup of water (depending on the size and bulk of the leaf) for 4 to 5 minutes. A minute or so longer if you wish to add milk (a longer steeping time is needed to acquire enough astringency to balance the milk).

Bing Cha leaf can be broken off in single serving pieces which separate into individual leaves during infusion.